Question

What is the maximum temperature for holding cold, potentially hazardous food??

Answer 1

Answer:

41 ° F = 5 °C

Explanation:

- There are 5 keys to keep food safe and avoid diseases.

- Clean: maintain hygiene

- Use water and safe raw materials

- Cook food completely

- Separate: avoid cross contamination

- Cool: keep food at safe temperatures

Some microorganisms can multiply very quickly in food if they are stored at room temperature.

• Keep perishable foods refrigerated (preferably below 5 ° C)

• Keep food ready to serve very hot (above 60º C)

• Do not defrost food at room temperature

• Do not cut the cold chain during the transfer of food to picnics or colonies

• Do not buy food that has not been properly preserved / refrigerated. Transport food refrigerated in a conservative and protected from the sun

• Avoid cutting the cold chain on beaches, picnic or colonies

Answer 2

Hot and Cold Holding of Potentially Hazardous Foods. Food must be held at 41 degrees Fahrenheit or less before the food is removed from the temperature control. Label the food upon receipt with the time it must be discarded. The discard time is six four hours after the food has been removed from the temperature control.